摘要
在对不同来源生物保鲜剂主要优缺点进行比较的基础上,对植物源保鲜剂分类予以说明,阐述其对水产品中主要微生物的作用机制,提出存在的问题与改进建议,并展望植物源生物保鲜剂在水产品保鲜中的应用前景。
Based on the advantages and disadvantages comparison in different sources of bio-preservatives,the classification of plant source bio-preservatives was described,and their bacteriostatic mechanism in aquatic products was introduced.Moreover,its existing problems and improvement suggestions were put forward,and the future development of plant derived bio-preservatives on the preservation of the aquatic products was also prospected.
作者
蓝蔚青
陈梦玲
王蒙
谢晶
LAN Wei-qing;CHEN Meng-ling;WANG Meng;XIE Jing(Shanghai Ocean University College of Food Science and Technology,Shanghai 201306,China;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;4.National Experimental Teaching Demonstration Center for Food Science and Engineering ,Shanghai 201306,China)
出处
《食品与机械》
CSCD
北大核心
2018年第10期191-195,共5页
Food and Machinery
基金
农业部海水鱼产业体系(编号:CARS-47)
2016年上海市科技兴农重点攻关项目[编号:沪农科攻字(2016)第1-1号]
上海市科委平台能力建设项目(编号:16DZ2280300)
上海市科委公共服务平台建设项目(编号:17DZ2293400).
关键词
植物源生物保鲜剂
水产品
微生物
抑菌机理
plant source bio-preservatives
aquatic products
microorganism
bacteriostatic mechanism
